Fat Uncle Tony

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2lbs sauerkraut
6 sliced bacon
1/2 apple
1 medium onion
TBS brown sugar
Tsp caraway
1/2 cup cooking wine

In a large cast iron pan, cook the bacon, leave drippings. Add apples, cook a minute or two, and add the onions. Sauté until soft (medium heat works well). Place sauerkraut (with juices)

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…apply to both sides.
TBS KOSHER SALT
TBS PAPRIKA
Tsp Garlic & onion powder
Put the ribs on a rack with a half cup of chicken broth underneath
Seal with the aluminum foil and bake on low 275 for three hours.
Remove the ribs and brush with bbq sauce. Broil for 10 minutes or until sauce caramelizes

Cook, on la, stirring intermittently until a lite boil won't stop after a stir
Optional, you can remove the ends of the ribs to make them more square.
Remove the membrane by inserting a butter, knife underneath and pulling with a paper towel. Drizzle from yellow mustard just enough to hold seasoning

BABY BACK RIBS & SLAW
BBQ Sauce
11/2 cup ketchup
1 1/2 cup brown sugar
1/2 cup red wine Vinegar
1/2 cup water
21/2 TBLS dry mustard
2-3 TBSP- salt (to taste)
2 TBSP paprika
1 1/2 tsp black pepper
1/2 tsp red pepper flake
1 lemon squeezed
Some dashes of hot pepper sauce.

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No garlic, oregano, or excessive herbs—this sauce is all about slow cooking and simplicity.
Use white wine instead of red, as it keeps the flavors lighter and more balanced.
Milk is key—it tenderizes the meat and adds richness.
Low and slow is the rule: don’t rush it!

Add the Wine:
Pour in the white wine and let it simmer until fully evaporated.
NEXT
Add the chopped tomatoes with their juices. Stir well and bring to a very gentle simmer. Cook uncovered on very low heat for at least 3 hours, stirring occasionally. If the sauce dries out, add a little water.

Brown the Meat:
Add the ground beef and season with a generous pinch of salt. Cook, stirring often, until the beef is lightly browned. Add the Milk & Nutmeg:
Pour in the milk and let it simmer gently until completely evaporated. Add nutmeg or Grate in a tiny bit of nutmeg if you have fresh

Sauté the Aromatics:
In a heavy-bottomed pot, heat the vegetable oil and butter over medium heat. Add the chopped onion and cook until translucent. Then, add the celery and carrot and cook for about 2 minutes.
.

1 TBS vegetable oil
3 TBS unsalted butter,
½ cup onion, finely chopped
⅔ cup celery, finely chopped
⅔ cup carrot, finely chopped
¾ lb ground beef chuck or pork and beef mix
S & P to taste
1 cup milk
1/8 tsp nutmeg
1 cup dry white wine
1 ½ cups canned Italian plum tomatoes, chopped, with juice

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Spiralize potatoes and put in cold water. Rinse until water runs clear. Dry and sprinkle with cornstarch before frying.

Prep the Zucchini:
Slice zucchinis in half lengthwise.
Scoop out the centers with a spoon, leaving about ¼ inch of flesh.
Brush with olive oil, sprinkle with salt and pepper.
Roast the Zucchini:
Place the zucchini halves on a baking sheet, cut side up.
Roast at 400°F (200°C) for 15 minutes

Place the cucumber on a cheesecloth or towel and gently squeeze out a bit of the excess water.
In a medium bowl, combine the cucumber, yogurt, lemon juice, olive oil, garlic, salt, dill, and mint, if using. Chill until ready to use

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